Best Cheesecake with Blueberry Topping

I’m a huge cheesecake fan and when I found this best cheesecake with blueberry topping recipe I couldn’t help myself not to try it out. I must say this is the best cheesecake with blueberry topping.

Unlike the gluey topping, you’ll find in a can, this one is made with fresh berries that are cooked down to a syrup; a touch of lemon juice cuts the sweetness. The texture is amazingly smooth and the blueberry topping is a match made in heaven!

This best cheesecake with blueberry topping is a must try recipe!

INGREDIENTS:

For the Crust:

butter for the springform pan

6 tbsp unsalted butter, melted

180 gr graham cracker crumbs

3 tbsp sugar

1/4 tsp ground cinnamon

Pinch of salt

For the filling:

450 gr cream cheese, room temperature

450 gr sour cream

200 gr sugar

3 large eggs

1 1/2 tsp finely grated lemon zest

1 tsp pure vanilla extract

Boiling water, for roasting pan

Blueberry Topping :

300 gr blueberries

150 gr sugar

2 tbsp unsalted butter

2 tbsp fresh lemon juice

1 tbsp cornstarch

DIRECTIONS:

Make the crust: Preheat oven to 165 C. Coat a 22 cm springform pan with butter. Wrap exterior of a pan (including base) with foil.

Make the filling: Beat cream cheese with a mixer on medium speed until fluffy. Reduce speed to low, and add sour cream, sugar, eggs, lemon zest, and vanilla. Beat until well combined. Pour into chilled crust.

Set springform pan in a large, shallow roasting pan. Place in oven. Carefully ladle enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, about 1 hour, 15 minutes. Transfer roasting pan to a wire rack. Let cake cool in roasting pan 30 minutes. Remove cheesecake from roasting pan, and refrigerate, uncovered, at least 8 hours (or overnight).

For the blueberry topping: Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down about 4 minutes. Let cool, then refrigerate, covered, until cold (or up to 3 days)